If you’ve been following me for any amount of time, then you’ve probably heard me mention my buddy, Brandie, over at The Country Cook. And if you’ve been following Brandie for any amount of time, then you know about her affinity for poke cakes. Well, when I started brainstorming about how to put this recipe together for you and give it my own Southern Bite spin, I just knew it would be perfect as a poke cake. Well boy was I right! This cake is amazing. I just love the sweetness and texture of this cake. Tres Leches is Spanish for “3 milks.” It gets this name because it is traditionally soaked with 3 different types of milk to produce an extremely moist and delicious treat. I used the traditional sweetened condensed milk with half and half and then added regular milk via some coconut cream pudding to give it a poke cake element.
Many recipes I’ve seen only call for you to top the cake with berries or cherries, but the best Tres Leches Cake I’ve even had was topped with pineapple, strawberries, and kiwi, so that’s what I used on this one. You can really use whatever you want, I’d just suggest to only top the cake with fruit when you serve it as the fruit juices will cause the whipped cream to break down. Speaking of that whipped cream, if you’re in a pinch or want another time saver, you can use an 8-ounce container of frozen whipped topping that has been thawed instead. Y’all enjoy!
Tres Leches Poke Cake (3 Milk Poke Cake)
- 1 (15.25-ounce) box yellow cake mix
- + ingredients to make the cake according to the package directions
- 1 (14-ounce) can sweetened condensed milk
- 1 cup half and half
- 1 (3.4-ounce) box coconut cream instant pudding
- 2 cups milk
- 2 cups heavy whipping cream
- 4 to 6 tablespoons powdered sugar
- cut fruit for topping (I like pineapple, strawberries, and kiwi)
- Prepare the cake per the instructions on the box in a 9x13-inch pan.
- Once the cake has cooled slightly, use the end of a wooden spoon to poke holes randomly in the cake. In a medium bowl, combine the sweetened condensed milk and half and half. Pour that over the cake ensuring to fill the holes with the mixture.
- Next, combine the pudding mix and milk together in a medium bowl (it can be the same bowl you used before) and mix well. Allow the pudding to set slightly (about 5 minutes) then pour the pudding over the cake making sure to fill the holes. Cover and refrigerate for 3 to 4 hours or even better, overnight.
- When ready to serve, pour the whipping cream into a large bowl and whip using a hand mixer or in stand mixer until frothy. Add the powdered sugar a tablespoon at a time until it reaches your desires sweetness. Whip until you get stiff peaks then spread the whipped cream over the cake. Top with the fruit as desired.